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<\/p>\nLas Vegas has added another restaurant outside the Strip, this time on East Sunset Road, across from Harry Reid International Airport.<\/p>\n
Significant Other Kitchen & Cocktails has opened with a 7,100-square-foot dining space, a modern American menu and seating for approximately 290 customers.<\/p>\n
The $5.2 million project combines a restaurant, cocktail bar, private dining areas and an outdoor terrace.<\/p>\n
Its location also makes it accessible to visitors staying outside the Strip or looking for a place to eat near the airport.<\/p>\n
$5.2 Million Project Secures 7,100 Square Feet at 1725 E. Sunset<\/p>\n
Significant Other Kitchen & Cocktails opened at 1725 E. Sunset Road, Suite 150, in Las Vegas.<\/p>\n
The restaurant was developed by Mike and Kristi Austin, restaurateur Matthew Silverman and chef Matthew Piekarski.<\/p>\n
According to the Las Vegas Review-Journal, the project cost $5.2 million and took 10 weeks to construct after approximately a year of design work.<\/p>\n
\u201cIt took a year to design but 10 weeks to build,\u201d Mike Austin said. \u201cThis was dirt 10 weeks ago. That\u2019s why I\u2019m older and fatter and grayer.\u201d<\/p>\n
The 7,100-square-foot property accommodates about 290 people across its dining rooms, bar and terrace. It also incorporates the new headquarters of Austin General Contracting, the company owned by Mike Austin.<\/p>\n
The interior uses stone, marble, walnut, mahogany, leather and velvet, alongside artwork inspired by Japanese pop art and pieces depicting Audrey Hepburn and cherry blossoms.<\/p>\n
One feature is a fireplace that uses water vapor to create the appearance of flames.<\/p>\n
<\/p>\n
NurPhoto \/ Getty Images<\/p>\n
Chef Piekarski Anchors Menu With $59.95 Filets and $32.95 Pasta<\/p>\n
The restaurant serves breakfast, lunch and dinner, with a menu that includes handmade pasta, steaks, seafood, sandwiches and pastries.<\/p>\n
Chef Piekarski previously worked at Spago by Wolfgang Puck and SW Steakhouse at Wynn Las Vegas.<\/p>\n
Some of the dishes include shrimp scampi toast with saffron-tomato broth, Pacific salmon with cauliflower pur\u00e9e and fennel, and mafaldine Bolognese made with braised lamb shoulder, San Marzano tomatoes and whipped ricotta.<\/p>\n
The kitchen also prepares a Sunday prime rib roast using Allen Brothers beef, dry-aged for 21 days and slow-roasted for 18 hours.<\/p>\n
The restaurant\u2019s online ordering menu lists the following prices:<\/p>\n
Rigate Pipe alla Vodka: $27.95<\/p>\n
Mafaldine Bolognese: $32.95<\/p>\n
Filet Mignon, 8 ounces: $59.95<\/p>\n
Double Cheeseburger: $21.95<\/p>\n
Runway 26L Cocktail Pours Target Harry Reid Airport Passengers<\/p>\n
The beverage program includes cocktails, beer, wine and sake.<\/p>\n
One signature drink, Runway 26L, combines bourbon, Aperol, Amaro Nonino and prosecco, with its name referencing the nearby airport.<\/p>\n
A portion of cocktail proceeds will also benefit local animal welfare organizations, according to the restaurant\u2019s partners, as reported by the Review-Journal.<\/p>\n
The outdoor terrace welcomes guests with pets. The property has a private dining room and a separate wine room for smaller gatherings.<\/p>\n
Reservations are encouraged, although walk-ins are welcome.<\/p>\n
The restaurant\u2019s current operating hours are:<\/p>\n
Monday-Thursday: 7 a.m.-9 p.m.<\/p>\n
Customers can view the full menu and make reservations through Significant Other\u2019s official website.<\/p>\n
More Las Vegas News<\/p>\n
This story was originally published by TravelHost on Nov 10, 2026, where it first appeared in the Las Vegas section. Add TravelHost as a Preferred Source by clicking here.<\/p>\n","protected":false},"excerpt":{"rendered":"
Las Vegas has added another restaurant outside the Strip, this time on East Sunset Road, across from Harry Reid International Airport. Significant Other Kitchen & Cocktails has opened with a 7,100-square-foot dining space, a modern American menu and seating for approximately 290 customers. The $5.2 million project combines a restaurant, cocktail bar, private dining areas<\/p>\n","protected":false},"author":2,"featured_media":13926,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[5],"class_list":["post-13925","post","type-post","status-publish","format-standard","has-post-thumbnail","category-chefs","tag-chef"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dnc\/117594811407736587","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/13925","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/comments?post=13925"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/13925\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media\/13926"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media?parent=13925"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/categories?post=13925"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/tags?post=13925"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}